Southwestern Breakfast Slow-Cooker Casserole

• 4 large eggs
• 8 large egg whites
• 1-1/3 cups fat-free milk
• 3 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (7 ounces) Mexicorn, drained
• 1 cup cubed fully cooked ham
• 1 cup shredded extra-sharp cheddar cheese
• 1 can (4 ounces) chopped green chiles, drained
• 6 slices whole wheat bread, lightly toasted and cubed
• Pico de gallo, optional

1. In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray.
2. Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.

eggs, egg whites, milk, chili powder, ground cumin, pepper, cayenne pepper, black beans, mexicorn, cheddar cheese, green chiles, whole wheat bread

Taken from www.tasteofhome.com/recipes/southwestern-breakfast-slow-cooker-casserole/ (may not work)